Loaded Sweet Potatoes with Spinach, Feta, Roasted Capsicum & Creamy Lemon Tahini

Loaded Sweet Potatoes with Spinach, Feta, Roasted Capsicum & Creamy Lemon Tahini are a colourful and satisfying vegetarian meal made with tender roasted sweet potatoes, garlicky spinach, roasted capsicum, creamy feta and a smooth lemon tahini drizzle. It’s packed with Mediterranean-inspired flavours and makes an easy lunch, light dinner or hearty side dish.

Why You’ll Love These Loaded Sweet Potatoes

These Loaded Sweet Potatoes with Spinach, Feta, Roasted Capsicum & Creamy Lemon Tahini are all about simple ingredients coming together beautifully. The sweet potatoes become soft and naturally sweet in the oven, while the spinach and roasted capsicum add savoury flavour and colour. Creamy feta and tangy lemon tahini finish everything perfectly.

• Easy to make: Most of the cooking happens in the oven.
• Full of flavour: Garlic, oregano, feta and lemon tahini add plenty of Mediterranean-inspired flavour.
• Vegetarian: A satisfying meat-free option for lunch or dinner.
• Creamy and fresh: The lemon tahini provides a smooth, tangy finish.
• Customisable: Add your favourite herbs, vegetables or extra feta to make it your own.

Ingredients

For the Sweet Potatoes

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

For the Filling

• 2 cups fresh spinach, roughly chopped
• 1/2 cup roasted capsicum, sliced
• 1/2 cup crumbled feta cheese
• 1 small red onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper

For the Creamy Lemon Tahini

• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• 2–3 tablespoons water, as needed
• Pinch of salt

How to Make Loaded Sweet Potatoes with Spinach, Feta, Roasted Capsicum & Creamy Lemon Tahini

1. Roast the Sweet Potatoes

Preheat the oven to 425°F (220°C). Pierce each sweet potato several times with a fork and place them on a baking sheet.

Roast for 45–55 minutes, or until the sweet potatoes are completely tender when pierced with a fork.

2. Prepare the Spinach Filling

While the sweet potatoes are roasting, heat the olive oil in a large skillet over medium heat.

Add the sliced red onion and cook for 2–3 minutes until it begins to soften. Add the minced garlic and cook for about 30 seconds.

Add the chopped spinach and cook until wilted.

3. Add the Roasted Capsicum

Stir the sliced roasted capsicum into the spinach mixture. Season with dried oregano, black pepper and a little salt if needed.

Cook for another 1–2 minutes, then remove the skillet from the heat.

4. Make the Creamy Lemon Tahini

Add the tahini, fresh lemon juice, olive oil, minced garlic and salt to a small bowl.

Whisk together while gradually adding the water, one tablespoon at a time, until the mixture becomes smooth and creamy enough to drizzle.

5. Open the Sweet Potatoes

Once the sweet potatoes are tender, carefully cut a slit lengthwise into each one.

Gently press the sides apart and use a fork to fluff the centre, creating space for the filling.

6. Add the Filling

Generously spoon the spinach and roasted capsicum mixture into each sweet potato.

Top each one with crumbled feta cheese.

7. Add the Lemon Tahini

Drizzle the creamy lemon tahini generously over the loaded sweet potatoes, allowing it to run into the spinach and feta filling.

8. Garnish and Serve

Finish with fresh parsley, a little smoked paprika and extra crumbled feta if desired.

Serve warm while the sweet potatoes are tender and the filling is fresh.

Tips for the Best Loaded Sweet Potatoes

• Choose similar-sized sweet potatoes: This helps them cook at roughly the same rate.
• Check for tenderness: The centre should be completely soft before adding the filling.
• Don’t skip the garlic: Garlic adds a savoury depth to the spinach filling and lemon tahini.
• Adjust the tahini consistency: Add water gradually until the sauce reaches a smooth drizzling consistency.
• Serve immediately: These loaded sweet potatoes are especially good while warm.

Serving Suggestions

These Loaded Sweet Potatoes with Spinach, Feta, Roasted Capsicum & Creamy Lemon Tahini can be enjoyed as a complete vegetarian meal or served as a hearty side dish.

For a larger Mediterranean-inspired spread, serve them alongside a fresh salad, roasted vegetables, grains or your favourite protein.

Frequently Asked Questions

Can I use baby spinach?

Yes. Baby spinach works well and can be used in place of roughly chopped fresh spinach.

Can I prepare the sweet potatoes ahead of time?

Yes. The sweet potatoes can be roasted ahead of time and reheated before adding the filling and toppings.

Can I make the lemon tahini ahead?

Yes. Prepare the lemon tahini in advance and keep it covered until ready to use. Add a small splash of water if needed before drizzling.

Can I add other vegetables?

Yes. The filling can be adapted with other vegetables you enjoy, while keeping the spinach, roasted capsicum and feta combination as the main flavours.

Nutrition & Timing

Details	Amount
Prep Time	15 minutes
Cook Time	50 minutes
Total Time	1 hour 5 minutes
Servings	4
Calories	Approx. 390 per serving
Protein	11 g per serving

Final Thoughts

Loaded Sweet Potatoes with Spinach, Feta, Roasted Capsicum & Creamy Lemon Tahini turn simple ingredients into a colourful and satisfying meal. The naturally sweet roasted potatoes pair beautifully with savoury spinach, roasted capsicum and salty feta, while the creamy lemon tahini adds a bright finishing touch.

Serve them warm with plenty of feta, fresh parsley and that silky lemon tahini drizzle for an easy vegetarian dish that’s full of flavour and texture.

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